[video] Sorrel Chimichurri Recipe with Pepper-Crusted Steak
In this episode of Cooking Outside the Box, Cynthia makes a seasonal chimchurri sauce to accompany a pepper-crusted steak. Recipe below.
Chimichurri is a traditional Argentinian sauce served over grilled meat or fish. It is typically made with flat leaf Italian parsley as the base but I have elected to use the herb sorrel, which has an almost sour grassy taste to it. The alternate herb works quite well!
- 1 tsp lime juice
- 1 tsp red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 one-pound pieces grass-fed steak
- ¼ cup whole black pepper, coarsely ground
- 1 cup chopped sorrel
- ¼ cup chopped cilantro
- 1/3 cup olive oil
- 2-3 cloves garlic
- 2 tsps lime juice (½ lime)
- 2 tsps red wine vinegar
- ½ tsp ground cumin
- ½ tsp salt
- Pinch of red pepper flakes
- Combine juice, honey, vinegar and garlic in a small bowl. Pour over raw meat and massage into the beef tenderizing the muscle fibers or alternatively one can tenderize the meat with a mallet, then pour the marinade over it. Allow meat to marinate for at least ½ hour or up to 4 hours covered and placed in the refrigerator.
- Combine all ingredients for the sauce in a food processor and puree. Transfer to a bowl. The sauce can be made ahead of time and stored in a covered container in the refrigerator.
- Grind pepper on the coarsest setting of your pepper grinder or if you're Anthony Bourdain, smash peppercorns with the back of a knife and put on a plate. Place each piece of steak on the plate so that pepper adheres. Flip over and repeat so that both the top and bottom of steak has a thin layer of coarse pepper.
- Heat a cast iron or oven-safe skillet. Place marinated beef in the skillet and sear on each side for 1 minute. Transfer it to the oven for 5-8 minutes depending on the thickness of the meat and level of doneness you desire. For medium rare (recommended) go for 5 minutes.
- Remove from skillet immediately so it does not continue cooking. Place on the cutting board and allow it to rest for 10 minutes. Then slice very thin with a serrated knife on a diagonal, against the grain of the meat.
- Serve steak slices with sorrel chimichurri drizzles on top.
Copyright 2012, C. Lair, Original recipe
This is sorrel. Sorrel is real special because it’s got kind of a very lemony taste to it. It’s strong, and that’s because it’s very high in oxalic acid. What we’re going to do with this today is make a sauce called chimichurri. Chimichurri is an Argentinian sauce made out of greens that’s served over meat or poultry or fish, all good. Chimichurri is traditionally made with flat leaf parsley, but we’re going to make it with sorrel.
We’re going to serve chimichurri over a pepper-crusted steak. What I have here is about a pound of grass-fed flank steak. Ooh, pretty nice. The first thing that we want to do is tenderize it and marinate it.
We’re going to marinate it. So, one thing that’s kind of nice is if you use some of the same flavors that are going into the sauce to marinate the meat. So some of the things that go in the chimichurri are lime juice, red wine vinegar, garlic, salt, and that’s what’s in here, just a little bit of each of those and I’m going to pour it over this piece of beef. Then set that aside for at least a half an hour or so while we make the sauce.
To make the chimichurri, I’m going to put a cup of chopped sorrel, a fourth of a cup of chopped cilantro, garlic, red pepper flakes, a little lime juice, a little red wine vinegar, some cumin, some salt and pepper, and pour. A third of a cup of olive oil. Yay.
Set that aside and cook your meat. Here’s our marinated steak, and we’re going to pepper-crust it. Grind, on the coarsest setting, some whole peppercorns, and it’s pepper-crusted.
My favorite way to cook, especially beef or fish, is to sear it in a cast iron skillet on both sides and then stick it in the oven. That way the juices of the meat or the fish stay in there. One minute on each side. Okay. One minute on each side and it goes in a 400 degree oven.
Now if you want it kind of rare, it’s going to be in there four minutes. If you want it well-done, it’s going to be more like seven minutes in there. How you tell is you poke it with your finger. This is rare. That feel of the meat? This is medium-rare-rare. This is medium. This is getting to be medium-well, and that feel right there, that’s well-done.
So I’m going to cut this on the diagonal, against the grain of the meat. By cutting it against the grain, it’s easier to chew. I bet you’re wondering why it’s called chimichurri. At least I was. So, what I found out was when the British invaded Rio de la Plata in Argentina, the prisoners asked for a condiment, and it was all mixed up English, Spanish, and their native language, and it came out as something like, give me the condiment, which was chimi Salsa, chimichurri. Or somebody else thinks it’s because they were saying give me the curry, which is hilarious. Whatever. It tastes good.
Here comes the sorrel chimichurri. Pepper-crusted steak with chimichurri sauce, sorrel chimichurri sauce.